000			03509nam a22004575i 4500
001			978-0-387-25085-4
003			DE-He213
005			20250710083932.0
007			cr nn 008mamaa
008			100301s2006 xxu| s |||| 0|eng d
020			_a9780387250854 _a99780387250854
024	7		_a10.1007/b106753 _2doi
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aMarriott, Norman G. _eauthor.
245	1	0	_aPrinciples of Food Sanitation _h[recurso electrónico] / _cby Norman G. Marriott, Robert B. Gravani.
250			_aFifth Edition.
264		1	_aBoston, MA : _bSpringer US, _c2006.
300			_aXIV, 413p. 47 illus. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_arecurso en línea _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aFood Science Texts Series, _x1572-0330
505	0		_aSanitation and the Food Industry -- The Relationship of Biosecurity to Sanitation -- The Relationship of Microorganisms to Sanitation -- The Relationship of Allergens to Sanitation -- Food Contamination Sources -- Personal Hygiene and Sanitary Food Handling -- The Role of HACCP in Sanitation -- Quality Assurance for Sanitation -- Cleaning Compounds -- Sanitizers -- Sanitation Equipment -- Waste Product Handling -- Pest Control -- Sanitary Design and Construction for Food Processing -- Low-Moisture Food Manufacturing and Storage Sanitation -- Dairy Processing Plant Sanitation -- Meat and Poultry Plant Sanitation -- Seafood Plant Sanitation -- Fruit and Vegetable Processing Plant Sanitation -- Beverage Plant Sanitation -- Foodservice Sanitation -- Management and Sanitation.
520			_aNow in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods About the authors Norman G. Marriott is an Extension Food Scientist and Professor Emeritus in the Department of Food science and Technology at Virginia Polytechnic Institute and State University, Blacksburg, Virginia Robert B. Gravani is a Professor in the Department of Food Science at Cornell University, Ithaca, New York
650		0	_aCHEMISTRY.
650		0	_aFOOD SCIENCE.
650	1	4	_aCHEMISTRY.
650	2	4	_aFOOD SCIENCE.
650	2	4	_aCHEMISTRY/FOOD SCIENCE, GENERAL.
700	1		_aGravani, Robert B. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9780387250250
830		0	_aFood Science Texts Series, _x1572-0330
856	4	0	_uhttp://dx.doi.org/10.1007/b106753 _zVer el texto completo en las instalaciones del CICY
912			_aZDB-2-CMS
942			_2ddc _cER
999			_c56381 _d56381